The appropriateness of ready meals for dinner

Prim, Mia; Gustafsson, Inga‐Britt; Hall, Gunnar

doi:10.1111/j.1745-4506.2007.00070.x

Cited by 10 publications

(6 citation statements)

References 38 publications

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“…Bowman and Vinyard compared adults' mean dietary intake on days having fast food v. dietary intake on non-fast food days and found substantial differences in energy, energy density and macronutrient intakes in favour of the non-fast food days (31) . This seems to be in accordance with consumers' perception that ready meals and fast food are not seen as appropriate for dinner meals (32) .…”

Section: Discussionsupporting

confidence: 86%

“…Providing take-away meals from the worksite could provide an alternative convenient and more nutritious food source ( 37 ) that consumers also might place more trust in compared to other ready meals from the industry ( 32 ) . However, the success of the CTA as a health-promoting activity relies on the actual quality of the meals including the nutritional quality.…”

Section: Discussionmentioning

confidence: 99%

“…A supportive home environment with access to healthy foods has been found to be an important determinant of healthy eating habits among children and adolescents (34,35) , and Jabs et al argue that there is a need to develop healthful, affordable, child-acceptable, quickly prepared food that could help parents feel good about the way they feed their families (36) . Providing take-away meals from the worksite could provide an alternative convenient and more nutritious food source (37) that consumers also might place more trust in compared to other ready meals from the industry (32) . However, the success of the CTA as a health-promoting activity relies on the actual quality of the meals including the nutritional quality.…”

Section: Discussionmentioning

confidence: 99%

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Effectiveness of a Canteen Take Away concept in promoting healthy eating patterns among employees

Lassen

Ernst

Poulsen

et al. 2011

Public Health Nutr.

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Objective: To investigate the effectiveness of a relatively novel concept of providing employees with healthy ready-to-heat meals to bring home to their families, here referred to as Canteen Take Away (CTA). Design: Employees' dietary intake on two weekdays when they received free CTA was compared with that on weekdays when they did not receive CTA. Four nonconsecutive 24 h dietary recalls were applied to assess dietary intake on a daily basis. Moreover, a digital photographic method was used to assess evening meal intake for three consecutive weeks. Data were analysed using a mixed-effects model. Setting: A financial worksite offering CTA. Subjects: Twenty-seven employees. Results: Overall dietary quality as expressed by the energy density of the food (excluding beverages) was found to be significantly lower on days consuming CTA meals compared to days not consuming CTA with regard to evening meal intake (average difference: 2187 (95 % CI 2225, 2149) kJ/100 g) and on a daily basis (average difference: 277 (95 % CI 2132, 221) kJ/100 g). Other favourable differences included increased vegetable intake (average difference: 83 (95 % CI 67, 98) g/evening meal, 109 (95 % CI 62, 155) g/d).Conclusion: The present study shows that providing healthy take-away dinners has potential for promoting healthy dietary habits among employees. This reinforces the importance of availability and convenience as effective tools to promote healthy eating habits.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Effectiveness of a Canteen Take Away concept in promoting healthy eating patterns among employees

Lassen

Ernst

Poulsen

et al. 2011

Public Health Nutr.

View full text Add to dashboard Cite

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“…For madlavnings-projektet betyder agency-begrebet metodisk, at såvel produktionen af empiri som analysen af empirien har forsøgt at favne kompleksiteterne i det sociale flow af praktisk performet madlavning i den fortsatte manøvrering og balancering mellem krydsende hverdags-praksisser (Bove & Sobal 2006;Prim et al 2007) frem for at fokusere snaevert på individuelle forbruger-beslutninger om indkøb, mad og måltider, hvilket ellers har praeget store dele af forbrugs-sociologien (Gronow & Warde 2001:4). Et af hovedresultaterne af den empiriske analyse i projektet er derfor en typologi af madlavnings-stile, der netop fremanalyserer de komplekse konfigurationer, der organiserer performativiteten af madlavning i hverdagen.…”

Section: Agency Som Krydsfeltunclassified

Det sociale som performativitet – et praksisteoretisk perspektiv på analyse og metode

Halkier¹,

Jensen²

2008

DKSOC

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Artiklen introducerer de nyeste internationale forsøg på at syntetisere teoretiske elementer fra blandt andre Bourdieu, Butler og Giddens til praksisteori. Praksisteori er en særlig form for kulturteori, hvor det sociale placeres i performative processer. Forfatternes position fremhæver, at praksisteori bør ses som en særlig analytisk optik, kaldet et praksisteoretisk perspektiv. Derfor kan perspektivet tilpasses analytisk til specifikke empiriske forskningsfelter med hver deres viden, begreber og diskussioner. Et sådant praksisteoretisk perspektiv ser derfor også sociale praksisser som multirelationelle konfigurationer. Artiklen fremhæver tre områder, hvor et praksisteoretisk perspektiv i særlig grad bidrager til sociologiske epistemologiske diskussioner, nemlig i relation til krop, agency og normativitet. Ud fra forfatternes to forskellige sociologiske forskningsfelter (mad-sociologi og interkulturel kommunikation) viser og diskuterer artiklen de konkrete analytiske og metodiske fordele ved at anvende et praksisteoretisk perspektiv. Af disse kan nævnes, at man kan lave hverdagslivsanalyse uden at privilegere fænomenologi; man kan arbejde socialkonstruktivistisk uden at privilegere diskurs; man kan nytænke agency begrebet som empirisk kategori; og man kan tænke magt som konventionalitet. ENGELSK ABSTRACT: Bente Halkier & Iben Jensen: The Social as Performativity. A Practice-theoretical Perspective on Analysis and Method The article introduces recent international attempts to synthesize theoretical elements from among others Bourdieu, Butler and Giddens into a practice theory. Practice theory is a particular type of cultural theory in which the social is placed in performative processes. The authors argue that practice theory should be seen as a particular analytical approach, called a practice theoretical perspective. This perspective can be adapted analytically to specific empirical research fields, each representing its own assemblages of knowledge, concepts and discussions. Hence, such a practice theoretical perspective sees social practices as multi-relational configurations. The article emphasizes three areas, in which a practice theoretical perspective contributes to epistemological sociological discussions; the areas of the body, agency and normativity. The article demonstrates and discusses the concrete analytical and methodological advantages of using a practice theoretical perspective in relation to two different sociological research fields: sociology of food and intercultural communication. Some of these advantages are that it is possible to do everyday life analysis without privileging phenomenology; it is possible to work social constructivist without privileging discourse; it is possible to rethink the concept of agency; and power can be thought of as conventionality. Key words: Practice theory, cultural theory, performativity, epistemology, qualitative methods.

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“…Food choice models usually consider factors affecting the intake of food and do not explain the influence of different eating situations or how the food choice is affected by the situations before and after eating. The results of this project demonstrate a need to broaden the research perspective beyond the food itself and also beyond the meal (Prim 2007).…”

Section: The Situation – the Ready Mealmentioning

confidence: 99%

FAMM: from food to meal research on the product aspect of the meal experience

2008

Self Cite

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The Five Aspect Meal Model (FAMM) has been widely used at the Institution of Restaurant and Culinary Arts, Örebro University, Sweden, not only for developing meal services in restaurants but also for formulating research questions. The aim of the present paper was to highlight research projects focused on the product aspect of FAMM. Important research fields are the sensory quality of food and meal, and the responsibility of the restaurants and their contribution to a better welfare. Meal service, including ready meals, is a growing sector within the food industry, with important research questions concerning consumers' needs and wishes. To further develop the research on Culinary Arts and Meals Science discipline, a broad perspective on the meal is useful. Research questions based upon FAMM, where the entirety of the meal is studied, present an interesting challenge for the future.

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The appropriateness of ready meals for dinner

Cited by 10 publications

References 38 publications

Effectiveness of a Canteen Take Away concept in promoting healthy eating patterns among employees

Effectiveness of a Canteen Take Away concept in promoting healthy eating patterns among employees

Det sociale som performativitet – et praksisteoretisk perspektiv på analyse og metode

FAMM: from food to meal research on the product aspect of the meal experience

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